DISNEY Cosmic Creamy Spaghetti Spiral

Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard. Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.

When the water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the shallot and cook until softened, 3-4 mins. Add the garlic and cook for 1 min.

Stir in the veg stock and water (see ingredients for amount) into the shallots. Bring to a boil, turn the heat down slightly and simmer for 3-4 mins until reduced by half. Stir the creme fraiche into the mixture and cook until piping hot, 2-3 mins.

When the pasta is cooked, stir it into the sauce, along with the peas and cheese. TIP: Add a splash of water if the sauce is too thick. Taste and season with salt and pepper, if needed.